Black Bottom Hot Chocolate Mugs with Marshmallow Whipped Cream

Creamy, rich, indulgent.  You should make this hot chocolate at your earliest convenience, preferably when you are in front of a cozy fireplace in your jammies.  With it snowing outside.  Not that we would know what snow is here in Mississippi.  I’m just using my imagination.

I’ve melted Nutella and marshmallow cream into milk with just a little bit of cream, and added a surprise in the bottom of the mug: a layer of Nutella you can eat with a spoon after the hot chocolate is gone.  Because *that* is fun, people.  And since I’ve always struggled with whether to top my hot chocolate with marshmallows or whipped cream, I’ve decided to do both. 

I am at peace.

Black Bottom Hot Chocolate Mugs with Marshmallow Whipped Cream
1 1/2 cups chilled heavy whipping cream, divided
1/2 cup plus 1/3 cup marshmallow cream (fluff), divided
1/3 cup plus 4 heaping tablespoons hazelnut spread (Nutella), divided
3 1/2 cups whole milk
Chocolate sprinkles or chocolate shavings for garnish
Beat 1 cup heavy cream and 1/2 cup marshmallow cream in the bowl of an electric mixer on high speed with the whip attachment until medium peaks form.  Refrigerate until needed.
In a medium heavy bottom saucepan, whisk together 1/3 cup hazelnut spread, remaining 1/3 cup marshmallow cream, 3 1/2 cups milk, and remaining 1/2 cup heavy cream over low heat until smooth and hot. 
To serve, place one heaping tablespoon of hazelnut spread into the bottom of each of 4 clear glass mugs.  Ladle in the hot chocolate carefully (do not stir) over spread, then top with a large dollop of the whipped cream.  Garnish with sprinkles or chocolate shavings and serve with extra whipped cream.

Comments

  1. Lin says

    Oh my goodness, marshmallow whipped cream. That is the most brilliant thing I’ve heard all week. Why didn’t I think of that?!

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